5 oz canned solid albacore tuna in water, drained
2 tablespoons mayonnaise
2 tablespoons prepared tahini sauce
3 tablespoon minced red onion
1 tablespoon nonpareil capers
1 tablespoon minced dill
freshly ground black pepper
2 large tomatoes (beefsteak works well)
In a small bowl, break up the tuna into small chunks. Mix in mayonnaise, tahini sauce, red onion, capers, dill and pepper until well combined. Set aside.
Core the tomatoes. scoop out some of the flesh to accommodate the tuna. Fill with tuna. Serve immediately.
Tomato season is by far my favorite season. They are still going strong in Baltimore and I took a trip down to my local farmers market to pick up some big enough to stuff. I think tuna stuffed tomatoes were the just about first thing I remember making as a child. I want to say I got the idea from my Strawberry Shortcake’s Cooking Fun cookbook but I’m not 100% sure. They didn’t have tahini sauce in them back then though! I updated the recipe just a bit to include tahini sauce and dill, two of my favorite flavors in tuna salad. Tomatoes are still in season here so I used some big, juicy ones from the farm stand. Just take care to use sturdy tomatoes like beefsteak that can be hollowed out without poking a hole through the side. I like to serve them immediately so the tuna doesn’t get watered down but if you have to travel with them, hollow out the tomato at home and fill with the tuna at your destination.